Restaurant General Manager (Fast-Casual)

Position Title: Restaurant General Manager
FLSA Status: Exempt
Reports To: Director Of Operations

Job Summary: The primary goals of the General Manager are to 1) lead and coach his or her team 2) impress customers with the quality of the RESTAURANT experience, and 3) Manage the financial responsibilities of RESTAURANT. From time to time, a General Manager may also be called upon to assist at another store. The General Manager is responsible for ensuring that his or her team surprises and delights all RESTAURANT customers through sophisticated customer service and VIP Hospitality. The General Manager is responsible for all aspects of the operation of the store.

Essential Duties and Responsibilities:

Managing the store to deliver excellent customer service and maximize sales opportunities,
including but not limited to:

• Deliver and coach employees to charm and anticipate customer's needs with a high level of customer service they have never-before-experienced and rarely ever encounter at any restaurant
• Engage customers in an approachable manner with unparalleled customer service
• Accommodates and documents the needs of customers; communicates and teaches a high level of customer service that is expected.
• Create an enjoyable environment for customers
• Collaborate with all crew members to ensure that all customers are happy and that all possible up-sale opportunities are captured.
• Responding to customer complaints and feedback when necessary
• Ensure that all alcohol beverage control regulations are followed. Prevent underage or intoxicated persons from being served wine and beer at any time.
• Ensuring that the store FOH and BOH are always clean, well-kept, and spotless to customer’s eyes

Managing day to day, product offering, and inventory, including but not limited to:

• Ordering, receiving, and stocking necessary inventory for sale
• Conducts Monthly inventory, including counts, input, recounts, and reconciliation
• Manage all waste for the restaurant. Including but not limited to daily record keeping and input into R365
• Managing the relationship and negotiating prices with local vendors where necessary
• Ensuring successful implementation of new products, policies, and corporate initiatives
• Interviewing, hiring, training, and managing all store employees
• Train new crew members
• Holding Shift leads accountable to their described duties
• Scheduling shifts to ensure good customer service and timely opening and closing of the store while also controlling unnecessary labor expense
• Evaluating employees to ensure they meet company standards
• Handling payroll for the store including but not limited to ensuring that employee hours worked are accurately tracked, ensuring that breaks are taken, and generating reports to the payroll vendor promptly
• Leading shifts when necessary

General Responsibilities include the following but are not limited to:

• Estimates food and beverage costs and requisitions for purchases supplies to appropriate needs.Confers with food preparation and other personnel to plan menus and related activities such as dining room, bar, and banquet operations.
• Assists in establishing and controlling the weekly work schedule for staff.
• Inspects food and food preparation to maintain quality standards and sanitation regulations.
• Investigates and resolves food quality and service complaints.
• Reviews financial transactions and monitors budget to ensure efficient operation and ensure expenditures stay within budget limitations.
• Controls and counts all charges and cash purchases at the end of each day.
• Maintains a high level of employee relations and safety of all employees.
• Oversees and monitors portion control standards of food and beverages for the staff.
• Initiates and oversees in-house promotions for the restaurant.

Other duties to ensure the smooth and profitable operation of the store, including but not limited to:

• Ensuring that the store is in good repair, including coordinating with vendors to handle maintenance and repair if necessary
• Ensuring that the store meets all necessary laws, codes and regulations including but not limited to local health codes and alcoholic beverage control codes
• Processing invoices and other paperwork promptly
• Managing the store in such a way as to deliver planned store controllable profit
• Following all directives and requests from the Landlord

Supervision Received and Exercised: Works under the general supervision of a Director of Operations, with indirect reporting to the Vice President and CEO. Responsible for supervising all store employees.

Education and Experience Requirements: A four-year college degree is preferred, and two years of a college education is required. Work experience must include 2 years minimum, 4 years preferred experience in a General Manager position to qualify for this position. 4 years of General Manager experience is equivalate to educational requirement.

Knowledge, Skills, and Abilities Requirements:

• • Ability to manage a team, scout for employee candidates, conduct interviews, spot talent, hire, coach, and evaluate staff
  • Skilled at and enjoys delivering excellent customer service
  • Highly responsible and reliable
  • Detail-oriented
  • Ability to train staff, either individually or as a group in a new store
  • Ability to manage vendor relationships at a local level
  • Basic understanding of restaurant economics, how to read a P&L, and how to manage costs
  • Experienced with and proficient at using retail point-of-sale systems
  • Proficient in Microsoft Office suite of products
  • 21 years of age or older (must be able to taste and evaluate a product)
  • Ability to communicate in English effectively, both orally and in writing
  • Able to lift and carry a standard case
  • Physical Demands and Work Environment:

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.

Physical Demands: While performing the duties of this job, the employee is regularly required to stand for long periods; walk and be able to sit; use hands to finger, handle, or feel; reach with hands and arms, and talk or hear. The employee must regularly lift and/or move up to 50 pounds. This job’s specific vision abilities include close vision, color vision, and the ability to adjust focus.

Work Environment: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.